Hong Kong Native Cooks Up An American Dream On `Chefs`

January 02, 1986

Jackie Etcheber, whose Jackie`s restaurant quickly gained favor here, didn`t start out to be a chef and restaurant owner when she left her native Hong Kong for America. Her skills and energy, however, have brought her success and have given Chicago a wonderful place to dine.

Etcheber`s ``American dream`` story and delicious recipes conclude the television series, ``Great Chefs of Chicago,`` at 8:30 p.m. Friday on WTTW

--Ch. 11. The program will be repeated at 3:30 p.m. Saturday.

Etcheber begins with filo nest with exotic mushrooms and a hot seafood salad. She also creates striped sea bass with shrimp, avocado and peppers, quail and duck with radicchio, mache and green peppercorn sauce and an amazing chocolate bag filled with white chocolate mousse.

1. Heat oven to 400 degrees. Season the fillets with salt and pepper. Saute in 1 tablespoon olive oil, skin-side up, in large ovenproof skillet until flesh is no longer transparent. Bake until tender, but not dry, about 5 minutes.

2. Peel, core and slice the avocados; then sprinkle with lemon juice.

3. Saute remaining ingredients in 1 tablespoon olive oil just until the shrimp are cooked.

4. Place the sea bass fillets on serving plates. Top each with half a sliced avocado. Surround the fillets with the sauteed shrimp and vegetables. Spoon lemon butter sauce (see recipe below) around the fillets and serve.

Note: Halibut or red sea bass may be substituted for striped sea bass. Also, any colorful sauteed vegetables may substitute for the garnish suggested in this recipe.

LEMON BUTTER SAUCE

ABOUT 1 CUP

Preparation time: 15 minutes

1/2 cup white wine

3 large shallots, chopped

2 teaspoons whipping cream

1 cup (2 sticks) unsalted butter, softened, quartered

Salt, pepper to taste

1 teaspoon lemon juice

1. Mix wine and shallots in saucepan. Cook until reduced to 1 tablespoon of liquid. Add cream and heat until warm. Bit by bit, vigorously whisk in the butter. Do not boil. Season with salt and pepper. Strain sauce.

2. Warm the lemon juice in a small saucepan. Whisk in the sauce. Taste and adjust seasonings.